|Mrs. Rorer's Diet for the Sick|
|by Sarah Tyson Rorer|
This 1914 work by famed cooking teacher Sarah Rorer is a comprehensive source of information and recipes for using diet to treat and prevent disea...
1 - 10 of 30 for stuffed veal breast
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Pour olive oil ... a 4-5 lb veal breast. Rinse the ... Sprinkle with a light dusting of paprika down the center and garnish with minced fresh Italian parsley.
1. Unpack the veal breast (3 1/2 to ... heat or covered on a cookie sheet or shallow roasting pan at 300°F after pouring the melted liquid over the slides.
Saute in 1/3 ... taste Pour over veal and bake 2 ... and bake for another 30 minutes to brown. Add water if needed and baste. Cool gravy and remove fat.
Slice pepperoni in ... overcooked. Stuff the breast of veal and sew all ... lightly golden brown. 4 or 5 quartered white potatoes can be put around the meat.
Crumble bread into ... stuffing. Butter the top of veal pocket. Place veal in roasting pan. Add 1/2 cup of water. Cover and cook at 350 degrees 2 hours.
Season meat with the following: After meat cooks about 1 hour, drain fat off and then fill pocket with stuffing. Mix and stuff. Roast in a 325 degree ...
Have butcher bone out veal breast. Place bones ... cold water. Remove strings and slice into 1/2 inch thick slices. Serve with sauce. Makes 6-8 servings.
Have your butcher make a pocket in the veal breast. If you ... juices and thicken with a heaping tablespoon of flour dissolved in another 1/4 cup of water.
Wipe veal breast with moist towel. ... shallow pan. Brush with oil. Bake at 300 degrees for 2 1/2 to 3 hours, basting occasionally. Do not cover. 340 calories.
1. Saute onion ... Cut pocket in veal breast; fill loosely ... for 3 minutes. Season to taste with salt and pepper. Cut veal into thick slices; pass sauce.
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